Opera Cake
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Classic French dessert with seven layers of almond sponge, coffee buttercream and chocolate ganache.
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You'll Need:
Eggs
Butter
Sugar
Almond Flour
Cake Flour
Dark Chocolate
Espresso Powder
Heavy Cream
Vanilla
Amaretto (optional)
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Step 1
: Make the ganache by pouring hot cream over the chocolate and mixing in butter. Set aside to cool.
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Step 2
: For the sponge, make a meringue and fold it gently into the almond mixture.
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Step 3
: Spread the batter evenly into a half-sheet pan and bake for 12-16 minutes.
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Step 4
: Make the French buttercream and mix in the dissolved espresso powder.
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Step 5
: Slice the cooled cake into 3 equal-sized rectangles. Cover one layer with chocolate.
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Step 6
: Soak the sponge with the coffee syrup, then build the layers of the opera cake on top (full instructions and photos in the recipe).
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Step 6
: Refrigerate for 30 mins, then top with the chocolate glaze. Chill for 10 mins and then trim the edges to show the nice, clean layers.
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Enjoy!
Get the full recipe via the link below.
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